Ingredients

6 slices bacon, cut into 1/2-inch pieces
1 small onion, julienned
1 teaspoon kosher salt
1 small Granny Smith apple, cored and chopped
1 recipe Basic Brussels Sprouts, recipe follows
1/2 cup heavy cream
1 teaspoon whole-grain Dijon mustard
1-ounce blue cheese, crumbled
Pinch freshly ground nutmeg

Directions

Place the bacon into a 10-inch straight-sided saute pan and set over
medium-high heat. Cook bacon until crisp and brown. Remove bacon and all but
1 tablespoon of the fat from the pan using a slotted spoon. Decrease the
heat to low. Add the onion and cook just until they turn semi-translucent,
approximately 3 minutes. Add the salt and apple and continue to cook for
another minute. Add the Brussels sprouts, heavy cream and mustard and cook
just until the Brussels sprouts are heated through, approximately 1 to 2
minutes. Remove from the heat and stir in the bacon, blue cheese and nutmeg.
Serve immediately.

Basic Brussels Sprouts

1 pound Brussels sprouts, rinsed
1/2 cup water
1/4 teaspoon kosher salt

Cut off the stem end of the Brussels sprouts and remove any yellowing outer
leaves. Cut each Brussels sprout in half from top to bottom. Place the
Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover.
Place over high heat and cook for 5 minutes or until tender. Remove and
serve immediately.

Yield: 4 servings

On 2009-02-11, Paul M. Cook > wrote:
> Ingredients
>
> 6 slices bacon, cut into 1/2-inch pieces
> 1 small onion, julienned
> 1 teaspoon kosher salt
> 1 small Granny Smith apple, cored and chopped
> 1 recipe Basic Brussels Sprouts, recipe follows
> 1/2 cup heavy cream
> 1 teaspoon whole-grain Dijon mustard
> 1-ounce blue cheese, crumbled
> Pinch freshly ground nutmeg

I caught part of that AB brussel sprout program, but musta missed this one.
Sounds pretty tasty. Cream and nutmeg seems to be a fave with
Belgiumamiums, my late brother's girlfriend having taught me a similar dish
with ham wrapped Belgium endive cooked in cream and nutmeg. Yum. I'll
hafta try it.

nb

"notbob" > wrote in message
...
> On 2009-02-11, Paul M. Cook > wrote:
>> Ingredients
>>
>> 6 slices bacon, cut into 1/2-inch pieces
>> 1 small onion, julienned
>> 1 teaspoon kosher salt
>> 1 small Granny Smith apple, cored and chopped
>> 1 recipe Basic Brussels Sprouts, recipe follows
>> 1/2 cup heavy cream
>> 1 teaspoon whole-grain Dijon mustard
>> 1-ounce blue cheese, crumbled
>> Pinch freshly ground nutmeg
>
> I caught part of that AB brussel sprout program, but musta missed this
> one.
> Sounds pretty tasty. Cream and nutmeg seems to be a fave with
> Belgiumamiums, my late brother's girlfriend having taught me a similar
> dish
> with ham wrapped Belgium endive cooked in cream and nutmeg. Yum. I'll
> hafta try it.
>

I'm making it now as I type this. Review to follow.

Paul
> nb

OK this is pretty darn good. The flavors work very well together. I used
Sargento bleu cheese which is all I could get tonight at the store. Clearly
this recipe requires a really fine bleu cheese, the kind that stinks like
old socks. I doubled the recipe from 1 to 2 ounces and it helped. For
cream, well use the best you can. I think the really thick double cream
would be best if you can find it. I would have liked a tad thicker sauce.
I also used a bit more coarse Dijon to make up for the mild bleu cheese.
But the flavors meld so nicely and the apple really adds a special edge.

Overall a darn fine dish and fit for anybody who loves cheese and mustard.
And bacon!


"Paul M. Cook" > wrote in message
...
> Ingredients
>
> 6 slices bacon, cut into 1/2-inch pieces
> 1 small onion, julienned
> 1 teaspoon kosher salt
> 1 small Granny Smith apple, cored and chopped
> 1 recipe Basic Brussels Sprouts, recipe follows
> 1/2 cup heavy cream
> 1 teaspoon whole-grain Dijon mustard
> 1-ounce blue cheese, crumbled
> Pinch freshly ground nutmeg
>
> Directions
>
> Place the bacon into a 10-inch straight-sided saute pan and set over
> medium-high heat. Cook bacon until crisp and brown. Remove bacon and all
> but 1 tablespoon of the fat from the pan using a slotted spoon. Decrease
> the heat to low. Add the onion and cook just until they turn
> semi-translucent, approximately 3 minutes. Add the salt and apple and
> continue to cook for another minute. Add the Brussels sprouts, heavy cream
> and mustard and cook just until the Brussels sprouts are heated through,
> approximately 1 to 2 minutes. Remove from the heat and stir in the bacon,
> blue cheese and nutmeg. Serve immediately.
>
> Basic Brussels Sprouts
>
> 1 pound Brussels sprouts, rinsed
> 1/2 cup water
> 1/4 teaspoon kosher salt
>
> Cut off the stem end of the Brussels sprouts and remove any yellowing
> outer leaves. Cut each Brussels sprout in half from top to bottom. Place
> the Brussels sprouts, water and salt into a 3 to 4-quart saucier and
> cover. Place over high heat and cook for 5 minutes or until tender. Remove
> and serve immediately.
>
> Yield: 4 servings
>

On Wed, 11 Feb 2009 03:44:47 GMT, notbob > wrote:

>I caught part of that AB brussel sprout program, but musta missed this one.
>Sounds pretty tasty. Cream and nutmeg seems to be a fave with
>Belgiumamiums, my late brother's girlfriend having taught me a similar dish
>with ham wrapped Belgium endive cooked in cream and nutmeg. Yum. I'll
>hafta try it.

Just the thought of nutmeg turns me off. The only place I tolerate is
in pumpkin pie (or in pumpkin pie "spice"). I can't stand it in
quiche and pasta dishes.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 11 Feb 2009 03:44:47 +0000, notbob wrote:

> On 2009-02-11, Paul M. Cook > wrote:
>> Ingredients
>>
>> 6 slices bacon, cut into 1/2-inch pieces 1 small onion, julienned
>> 1 teaspoon kosher salt
>> 1 small Granny Smith apple, cored and chopped 1 recipe Basic Brussels
>> Sprouts, recipe follows 1/2 cup heavy cream
>> 1 teaspoon whole-grain Dijon mustard
>> 1-ounce blue cheese, crumbled
>> Pinch freshly ground nutmeg
>
> I caught part of that AB brussel sprout program, but musta missed this
> one. Sounds pretty tasty. Cream and nutmeg seems to be a fave with
> Belgiumamiums, my late brother's girlfriend having taught me a similar
> dish with ham wrapped Belgium endive cooked in cream and nutmeg. Yum.
> I'll hafta try it.
>
> nb

Mmmm, good. Approved, except for the apple and the cream, I will leave
them out. And the mustard can wait until the serving.
And, by all means, keep the sprouts al dente, almost raw. Nothing worse
than well done sprouts. They stink.

--
Groet, salut, Wim.

On Tue, 10 Feb 2009 22:32:27 -0800, sf wrote:

> On Wed, 11 Feb 2009 03:44:47 GMT, notbob > wrote:
>
>>I caught part of that AB brussel sprout program, but musta missed this
>>one. Sounds pretty tasty. Cream and nutmeg seems to be a fave with
>>Belgiumamiums, my late brother's girlfriend having taught me a similar
>>dish with ham wrapped Belgium endive cooked in cream and nutmeg. Yum.
>>I'll hafta try it.
>
> Just the thought of nutmeg turns me off. The only place I tolerate is
> in pumpkin pie (or in pumpkin pie "spice"). I can't stand it in quiche
> and pasta dishes.

Owowow.. Nutmeg is imperative on sprouts, some is to be ground over them
at serving time.
Yes, that ham wrapped endive, but no nutmeg there, gratinated under a
bechamel sauce, no cream either. Some cheese in the bechamel.

--
Groet, salut, Wim.

Wim wrote:

> Yes, that ham wrapped endive, but no nutmeg there, gratinated under a
> bechamel sauce, no cream either. Some cheese in the bechamel.

If you add cheese, then it's not a béchamel sauce anymore. It's a mornay
sauce.

Bob, amused at the irony of an American providing elementary sauce
information to somebody living in France

On Tue, 10 Feb 2009 23:42:09 -0800, Bob Terwilliger wrote:

> Wim wrote:
>
>> Yes, that ham wrapped endive, but no nutmeg there, gratinated under a
>> bechamel sauce, no cream either. Some cheese in the bechamel.
>
> If you add cheese, then it's not a béchamel sauce anymore. It's a mornay
> sauce.
>
> Bob, amused at the irony of an American providing elementary sauce
> information to somebody living in France

Amuse yourself !

--
Groet, salut, Wim.

"Wim van Bemmel" > wrote in message
...
> On Wed, 11 Feb 2009 03:44:47 +0000, notbob wrote:
>
>> On 2009-02-11, Paul M. Cook > wrote:
>>> Ingredients
>>>
>>> 6 slices bacon, cut into 1/2-inch pieces 1 small onion, julienned
>>> 1 teaspoon kosher salt
>>> 1 small Granny Smith apple, cored and chopped 1 recipe Basic Brussels
>>> Sprouts, recipe follows 1/2 cup heavy cream
>>> 1 teaspoon whole-grain Dijon mustard
>>> 1-ounce blue cheese, crumbled
>>> Pinch freshly ground nutmeg
>>
>> I caught part of that AB brussel sprout program, but musta missed this
>> one. Sounds pretty tasty. Cream and nutmeg seems to be a fave with
>> Belgiumamiums, my late brother's girlfriend having taught me a similar
>> dish with ham wrapped Belgium endive cooked in cream and nutmeg. Yum.
>> I'll hafta try it.
>>
>> nb
>
> Mmmm, good. Approved, except for the apple and the cream, I will leave
> them out. And the mustard can wait until the serving.
> And, by all means, keep the sprouts al dente, almost raw. Nothing worse
> than well done sprouts. They stink.


You got something against cream? I'm sure your recipe is good too but this
dish is all about that which you eschew. I ate the whole dish, all of it.
It was that good. I can see just the onion, mustard, bacon and cheese with
some nutmeg on top. But the sauce is just divine with the cream.

Paul

On Wed, 11 Feb 2009 04:10:46 -0800, Paul M. Cook wrote:

> "Wim van Bemmel" > wrote in message
> ...
>> On Wed, 11 Feb 2009 03:44:47 +0000, notbob wrote:
>>
>>> On 2009-02-11, Paul M. Cook > wrote:
>>>> Ingredients
>>>>
>>>> 6 slices bacon, cut into 1/2-inch pieces 1 small onion, julienned 1
>>>> teaspoon kosher salt
>>>> 1 small Granny Smith apple, cored and chopped 1 recipe Basic Brussels
>>>> Sprouts, recipe follows 1/2 cup heavy cream 1 teaspoon whole-grain
>>>> Dijon mustard
>>>> 1-ounce blue cheese, crumbled
>>>> Pinch freshly ground nutmeg
>>>
>>> I caught part of that AB brussel sprout program, but musta missed this
>>> one. Sounds pretty tasty. Cream and nutmeg seems to be a fave with
>>> Belgiumamiums, my late brother's girlfriend having taught me a similar
>>> dish with ham wrapped Belgium endive cooked in cream and nutmeg. Yum.
>>> I'll hafta try it.
>>>
>>> nb
>>
>> Mmmm, good. Approved, except for the apple and the cream, I will leave
>> them out. And the mustard can wait until the serving. And, by all
>> means, keep the sprouts al dente, almost raw. Nothing worse than well
>> done sprouts. They stink.
>
>
> You got something against cream? I'm sure your recipe is good too but
> this dish is all about that which you eschew. I ate the whole dish, all
> of it. It was that good. I can see just the onion, mustard, bacon and
> cheese with some nutmeg on top. But the sauce is just divine with the
> cream.
>
> Paul

Yes, no, a little... cream is used mainly to hide flavour of what is under
it. Not always, mainly. Fresh al dente sprouts are delicious by itself,
and especially if in company with some lard and nutmeg. No need to hide
that under a fattening layer of cream.
But, tastes differ..

--
Groet, salut, Wim.

"Wim van Bemmel" > wrote in message
...
> On Wed, 11 Feb 2009 04:10:46 -0800, Paul M. Cook wrote:
>
>> "Wim van Bemmel" > wrote in message
>> ...
>>> On Wed, 11 Feb 2009 03:44:47 +0000, notbob wrote:
>>>
>>>> On 2009-02-11, Paul M. Cook > wrote:
>>>>> Ingredients
>>>>>
>>>>> 6 slices bacon, cut into 1/2-inch pieces 1 small onion, julienned 1
>>>>> teaspoon kosher salt
>>>>> 1 small Granny Smith apple, cored and chopped 1 recipe Basic Brussels
>>>>> Sprouts, recipe follows 1/2 cup heavy cream 1 teaspoon whole-grain
>>>>> Dijon mustard
>>>>> 1-ounce blue cheese, crumbled
>>>>> Pinch freshly ground nutmeg
>>>>
>>>> I caught part of that AB brussel sprout program, but musta missed this
>>>> one. Sounds pretty tasty. Cream and nutmeg seems to be a fave with
>>>> Belgiumamiums, my late brother's girlfriend having taught me a similar
>>>> dish with ham wrapped Belgium endive cooked in cream and nutmeg. Yum.
>>>> I'll hafta try it.
>>>>
>>>> nb
>>>
>>> Mmmm, good. Approved, except for the apple and the cream, I will leave
>>> them out. And the mustard can wait until the serving. And, by all
>>> means, keep the sprouts al dente, almost raw. Nothing worse than well
>>> done sprouts. They stink.
>>
>>
>> You got something against cream? I'm sure your recipe is good too but
>> this dish is all about that which you eschew. I ate the whole dish, all
>> of it. It was that good. I can see just the onion, mustard, bacon and
>> cheese with some nutmeg on top. But the sauce is just divine with the
>> cream.
>>
>> Paul
>
> Yes, no, a little... cream is used mainly to hide flavour of what is under
> it. Not always, mainly. Fresh al dente sprouts are delicious by itself,
> and especially if in company with some lard and nutmeg. No need to hide
> that under a fattening layer of cream.
> But, tastes differ..


When I make it again I will cut the cream in half. It does not need so
much. But the cream really does a lovely job of melding the flavors
together. We here in the US don't get the kind of cream you find in Europe.
Ours is quite thin by comparison. I may try some crème fraiche next time.
Just a little.

Paul

On 2009-02-11, sf > wrote:

> Just the thought of nutmeg turns me off. The only place I tolerate is
> in pumpkin pie (or in pumpkin pie "spice"). I can't stand it in
> quiche and pasta dishes.

Try fresh nutmeg. By fresh, I mean taking the whole nutmeg seed/nut and
grinding off what you need. That rough "callus remover" section on old
combo hand graters is for nutmeg. I finally tried grinding my own nutmeg
when I heard some tv chef (Julia?) state that fresh ground nutmeg is so much
better than pre-ground, it's like they were completely different spices. I
agree. I'll never use pre-ground nutmeg again.

nb

On 2009-02-11, Bob Terwilliger > wrote:

> Bob, amused at the irony of an American providing elementary sauce
> information to somebody living in France

Notbob, amused that someone would assume that everyone living in France
knows anything about cooking. It's not genetic, Bob.

nb

On 2009-02-11, Wim van Bemmel > wrote:
>
> Mmmm, good. Approved, except for the apple and the cream, I will leave
> them out. And the mustard can wait until the serving.
> And, by all means, keep the sprouts al dente, almost raw. Nothing worse
> than well done sprouts. They stink.

I agree on the sprouts. OTOH, what's to approve. You've tossed out
everything that makes the recipe.

nb

On Wed, 11 Feb 2009 13:03:49 GMT, notbob > wrote:

>Try fresh nutmeg. By fresh, I mean taking the whole nutmeg seed/nut and
>grinding off what you need.

I have nb. It was stronger and I disliked it even more. I hate
nutmeg, it ruins practically every dish I taste it in.

>That rough "callus remover" section on old
>combo hand graters is for nutmeg. I finally tried grinding my own nutmeg
>when I heard some tv chef (Julia?) state that fresh ground nutmeg is so much
>better than pre-ground, it's like they were completely different spices. I
>agree. I'll never use pre-ground nutmeg again.

Preground and preferably several years old is a good start on
tolerable nutmeg, IMO.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Wed, 11 Feb 2009 13:03:49 GMT, notbob > wrote:
>
>
>>Try fresh nutmeg. By fresh, I mean taking the whole nutmeg seed/nut and
>>grinding off what you need.
>
>
> I have nb. It was stronger and I disliked it even more. I hate
> nutmeg, it ruins practically every dish I taste it in.


I used to dislike it in most dishes also. I learned to use less
than most recipes call for. A few dishes just wouldn't be right without
it. Bechamel, for instance. The key is to use a very small amount,
always to taste and not by rote formula.

On 11 Feb 2009 09:02:53 GMT, Wim van Bemmel wrote:

> On Tue, 10 Feb 2009 23:42:09 -0800, Bob Terwilliger wrote:
>
>> Wim wrote:
>>
>>> Yes, that ham wrapped endive, but no nutmeg there, gratinated under a
>>> bechamel sauce, no cream either. Some cheese in the bechamel.
>>
>> If you add cheese, then it's not a béchamel sauce anymore. It's a mornay
>> sauce.
>>
>> Bob, amused at the irony of an American providing elementary sauce
>> information to somebody living in France
>
> Amuse yourself !

well, that was pretty polite for around these parts.

your pal,
blakle

On Feb 11, 12:32 am, sf > wrote:
> On Wed, 11 Feb 2009 03:44:47 GMT, notbob > wrote:
> >I caught part of that AB brussel sprout program, but musta missed this one.
> >Sounds pretty tasty. Cream and nutmeg seems to be a fave with
> >Belgiumamiums, my late brother's girlfriend having taught me a similar dish
> >with ham wrapped Belgium endive cooked in cream and nutmeg. Yum. I'll
> >hafta try it.
>
> Just the thought of nutmeg turns me off. The only place I tolerate is
> in pumpkin pie (or in pumpkin pie "spice"). I can't stand it in
> quiche and pasta dishes.
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West

Not even on eggnog or on top baked custard or custard pie? You pore
thang! ;-)

N.

notbob wrote:

>> Bob, amused at the irony of an American providing elementary sauce
>> information to somebody living in France
>
> Notbob, amused that someone would assume that everyone living in France
> knows anything about cooking. It's not genetic, Bob.

Wim isn't French, so genetics shouldn't be a consideration. But people in
France tend to take cooking a lot more seriously than people in the USA, and
their average knowledge of sauces is markedly higher. It's cultural, not
genetic. Wim is probably here at least partly because he's trying to learn
more about cooking, and that increased knowledge will help him get along
better in his surroundings.

Bob

sf wrote:

>> Try fresh nutmeg. By fresh, I mean taking the whole nutmeg seed/nut and
>> grinding off what you need.
>
> I have nb. It was stronger and I disliked it even more. I hate
> nutmeg, it ruins practically every dish I taste it in.

http://www.youtube.com/watch?v=SofKOnYURS8

Bob

On 2009-02-11, sf > wrote:

> I have nb. It was stronger and I disliked it even more. I hate
> nutmeg, it ruins practically every dish I taste it in.

That pretty much settles that.

> Preground and preferably several years old is a good start on
> tolerable nutmeg, IMO.

Fine sawdust may be even better.

nb

On 2009-02-11, Nancy2 > wrote:

> Not even on eggnog or on top baked custard or custard pie? You pore
> thang! ;-)

No kidding. I don't know what I do without nutmeg on my tequila and
half-n-half on the rocks.

nb

> On 2009-02-11, sf > wrote:
>
> I have nb. It was stronger and I disliked it even more. I hate
> nutmeg, it ruins practically every dish I taste it in.
>

For me there are a few foods that improve with nutmeg,
from a sprinkle or pinch to much mo

eggnog
applesauce
sauteed mushrooms
pumpkin pie
rice pudding
vermicelli pudding
grapenut custard
zucchini bread
spice cake

I'm sure there are more but those come to mind right now.

gloria p

Gloria wrote:

> For me there are a few foods that improve with nutmeg,
> from a sprinkle or pinch to much mo
>
> eggnog
> applesauce
> sauteed mushrooms
> pumpkin pie
> rice pudding
> vermicelli pudding
> grapenut custard
> zucchini bread
> spice cake
>
> I'm sure there are more but those come to mind right now.

I recently tried allspice with applesauce instead of nutmeg or cinnamon. I
think I like it better than either of those others!

While nutmeg is the classic sprinkling on top of eggnog, cinnamon is
traditional on rompope, which is the Mexican version of eggnog. I've tried
cinnamon on eggnog, and thought it was just as good as nutmeg.

I haven't made spice cake for a while; maybe it's time to bake one. Some
time ago I posted a recipe for an "Island Spice" ice cream, which contained
cinnamon, star anise, orange peel, and cloves. I bet that flavor combination
would translate to a cake just fine.

Bob

On Feb 11, 8:07*pm, Gloria P > wrote:
> > On 2009-02-11, sf > wrote:
>
> > I have nb. *It was stronger and I disliked it even more. *I hate
> > nutmeg, it ruins practically every dish I taste it in.
>
> For me there are a few foods that improve with nutmeg,
> from a sprinkle or pinch to much mo
>
> eggnog
> applesauce
> sauteed mushrooms
> pumpkin pie
> rice pudding
> vermicelli pudding
> grapenut custard
> zucchini bread
> spice cake
>
> I'm sure there are more but those come to mind right now.
>
> gloria p

Witloof! Witloof!
Lynn in Fargo

On Wed, 11 Feb 2009 21:02:54 -0800, Lynn from Fargo wrote:

> On Feb 11, 8:07Â*pm, Gloria P > wrote:
>> > On 2009-02-11, sf > wrote:
>>
>> > I have nb. Â*It was stronger and I disliked it even more. Â*I hate
>> > nutmeg, it ruins practically every dish I taste it in.
>>
>> For me there are a few foods that improve with nutmeg, from a sprinkle
>> or pinch to much mo
>>
>> eggnog
>> applesauce
>> sauteed mushrooms
>> pumpkin pie
>> rice pudding
>> vermicelli pudding
>> grapenut custard
>> zucchini bread
>> spice cake
>>
>> I'm sure there are more but those come to mind right now.
>>
>> gloria p
>
> Witloof! Witloof!
> Lynn in Fargo

That is what we call "endive" here.. Witloof in Belgium, Witlof in Holland.
Very good in a salad, or a gratin rolled in ham.. onder bechamel, or
mornay. And a sniff nutmeg..

--
Groet, salut, Wim.

On Wed, 11 Feb 2009 21:19:59 GMT, notbob > wrote:

>On 2009-02-11, sf > wrote:
>
>> I have nb. It was stronger and I disliked it even more. I hate
>> nutmeg, it ruins practically every dish I taste it in.
>
>That pretty much settles that.
>
>> Preground and preferably several years old is a good start on
>> tolerable nutmeg, IMO.
>
>Fine sawdust may be even better.
>
You're joking, but you're actually right. LOL!



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 11 Feb 2009 08:57:05 -0800, RegForte > wrote:

>sf wrote:
>> On Wed, 11 Feb 2009 13:03:49 GMT, notbob > wrote:
>>
>>
>>>Try fresh nutmeg. By fresh, I mean taking the whole nutmeg seed/nut and
>>>grinding off what you need.
>>
>>
>> I have nb. It was stronger and I disliked it even more. I hate
>> nutmeg, it ruins practically every dish I taste it in.
>
>
>I used to dislike it in most dishes also. I learned to use less
>than most recipes call for. A few dishes just wouldn't be right without
>it. Bechamel, for instance. The key is to use a very small amount,
>always to taste and not by rote formula.

Honestly Reg, even a tiny amount does me in. Maybe it hasn't been
small enough.. I dunno.

Hey, email me soon.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 11 Feb 2009 09:30:02 -0800 (PST), Nancy2
> wrote:

>Not even on eggnog or on top baked custard or custard pie? You pore
>thang! ;-)

It spoils eggnog and custard anything. It also spoils quiche.

As I said previously, I do like it in pumpkin pie - in moderation.




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 11 Feb 2009 21:21:41 GMT, notbob > wrote:

>On 2009-02-11, Nancy2 > wrote:
>
>> Not even on eggnog or on top baked custard or custard pie? You pore
>> thang! ;-)
>
>No kidding. I don't know what I do without nutmeg on my tequila and
>half-n-half on the rocks.
>
GAG! Your imagination is working overtime today. <kicking nb under
the table "ever so lightly"> LOL! Hope my steel toed boots didn't
bruise you.

Hey, I like you anyway.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On 2009-02-12, Wim van Bemmel > wrote:

> That is what we call "endive" here.. Witloof in Belgium, Witlof in Holland.
> Very good in a salad, or a gratin rolled in ham.. onder bechamel, or
> mornay. And a sniff nutmeg..

I've had that, ham wrapped endive in a bechamel sauce. My late brother had
a girlfriend from Belgium and she used to make it when endive was on sale.
She was rather shocked, though, that Belgian endive typically costs $4+ lb
here in the US. She said it was about $.50lb in Belgium.

nb

On Thu, 12 Feb 2009 07:04:46 +0000, notbob wrote:

> On 2009-02-12, Wim van Bemmel > wrote:
>
>> That is what we call "endive" here.. Witloof in Belgium, Witlof in
>> Holland. Very good in a salad, or a gratin rolled in ham.. onder
>> bechamel, or mornay. And a sniff nutmeg..
>
> I've had that, ham wrapped endive in a bechamel sauce. My late brother
> had a girlfriend from Belgium and she used to make it when endive was on
> sale. She was rather shocked, though, that Belgian endive typically
> costs $4+ lb here in the US. She said it was about $.50lb in Belgium.
>
> nb

That is about the price here in France too, 1 EUR / kg. At Aldi's. Some
more elsewhere.

--
Groet, salut, Wim.

On Wed, 11 Feb 2009 19:07:46 -0700, Gloria P >
wrote:

>
>> On 2009-02-11, sf > wrote:
>>
>> I have nb. It was stronger and I disliked it even more. I hate
>> nutmeg, it ruins practically every dish I taste it in.
>>
>
>For me there are a few foods that improve with nutmeg,
>from a sprinkle or pinch to much mo
>
>eggnog
>applesauce
>sauteed mushrooms
>pumpkin pie
>rice pudding
>vermicelli pudding
>grapenut custard
>zucchini bread
>spice cake
>
>I'm sure there are more but those come to mind right now.
>
>gloria p

spinach
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Since I live with RFC's resident nutritionist, I suspect that she would
veto Alton Brown's recipe as over-the-limit in the fat department.

We like roasted brussel sprouts. Very easy, very tasty. Preheat oven
to 450F. Wipe a flat pan or cookie sheet with EVO. Trim the sprouts,
cut in half and lay them out on the pan. Brush them with more of the
EVO and sprinkle with pepper and kosher salt. Put them in the oven,
roast at 450F for about 10 minutes, then turn heat down to about 350 for
another 10 or 15 minutes. Brush with a bit more EVO, if they look like
they are drying out. You want them to caramelize, showing a bit of
browning and char, but take them out of the oven if they are starting to
get too black. At the table, drizzle a bit of balsamic over them.

--
Julian Vrieslander

On 2009-02-12, sf > wrote:
> On Wed, 11 Feb 2009 21:21:41 GMT, notbob > wrote:
>>> thang! ;-)
>>
>>No kidding. I don't know what I do without nutmeg on my tequila and
>>half-n-half on the rocks.
>>
> GAG! Your imagination is working overtime today. <kicking nb under

Not kidding. Best hangover cure ever.

nb

The Cook wrote:
> On Wed, 11 Feb 2009 19:07:46 -0700, Gloria P >
> wrote:

>> For me there are a few foods that improve with nutmeg,
<clipped>

> spinach

Oh yeah... creamed spinach!

"Wim van Bemmel" > wrote in message
...
> On Wed, 11 Feb 2009 21:02:54 -0800, Lynn from Fargo wrote:
>
>> On Feb 11, 8:07 pm, Gloria P > wrote:
>>> > On 2009-02-11, sf > wrote:
>>>
>>> > I have nb. It was stronger and I disliked it even more. I hate
>>> > nutmeg, it ruins practically every dish I taste it in.
>>>
>>> For me there are a few foods that improve with nutmeg, from a sprinkle
>>> or pinch to much mo
>>>
>>> eggnog
>>> applesauce
>>> sauteed mushrooms
>>> pumpkin pie
>>> rice pudding
>>> vermicelli pudding
>>> grapenut custard
>>> zucchini bread
>>> spice cake
>>>
>>> I'm sure there are more but those come to mind right now.
>>>
>>> gloria p
>>
>> Witloof! Witloof!
>> Lynn in Fargo
>
> That is what we call "endive" here.. Witloof in Belgium, Witlof in
> Holland.
> Very good in a salad, or a gratin rolled in ham.. onder bechamel, or
> mornay. And a sniff nutmeg..
>
> --
> Groet, salut, Wim.

Witloof is on my menu for to-night. It will be a salad with hard boiled
eggs. Yumm!
Elly

On Thu, 12 Feb 2009 16:19:56 -0500, Elly wrote:

> "Wim van Bemmel" > wrote in message
> ...
>> On Wed, 11 Feb 2009 21:02:54 -0800, Lynn from Fargo wrote:
>>
>>> On Feb 11, 8:07 pm, Gloria P > wrote:
>>>> > On 2009-02-11, sf > wrote:
>>>>
>>>> > I have nb. It was stronger and I disliked it even more. I hate
>>>> > nutmeg, it ruins practically every dish I taste it in.
>>>>
>>>> For me there are a few foods that improve with nutmeg, from a
>>>> sprinkle or pinch to much mo
>>>>
>>>> eggnog
>>>> applesauce
>>>> sauteed mushrooms
>>>> pumpkin pie
>>>> rice pudding
>>>> vermicelli pudding
>>>> grapenut custard
>>>> zucchini bread
>>>> spice cake
>>>>
>>>> I'm sure there are more but those come to mind right now.
>>>>
>>>> gloria p
>>>
>>> Witloof! Witloof!
>>> Lynn in Fargo
>>
>> That is what we call "endive" here.. Witloof in Belgium, Witlof in
>> Holland.
>> Very good in a salad, or a gratin rolled in ham.. onder bechamel, or
>> mornay. And a sniff nutmeg..
>>
>> --
>> Groet, salut, Wim.
>
> Witloof is on my menu for to-night. It will be a salad with hard boiled
> eggs. Yumm!
> Elly

I use to add some diced apple to my witloof salad. and/or cucumber. And a
litte bit of molasses.

--
Groet, salut, Wim.

"Wim van Bemmel" > wrote in message
...
> On Thu, 12 Feb 2009 16:19:56 -0500, Elly wrote:
>
>> "Wim van Bemmel" > wrote in message
>> ...
>>> On Wed, 11 Feb 2009 21:02:54 -0800, Lynn from Fargo wrote:
>>>
>>>> On Feb 11, 8:07 pm, Gloria P > wrote:
>>>>> > On 2009-02-11, sf > wrote:
>>>>>
>>>>> > I have nb. It was stronger and I disliked it even more. I hate
>>>>> > nutmeg, it ruins practically every dish I taste it in.
>>>>>
>>>>> For me there are a few foods that improve with nutmeg, from a
>>>>> sprinkle or pinch to much mo
>>>>>
>>>>> eggnog
>>>>> applesauce
>>>>> sauteed mushrooms
>>>>> pumpkin pie
>>>>> rice pudding
>>>>> vermicelli pudding
>>>>> grapenut custard
>>>>> zucchini bread
>>>>> spice cake
>>>>>
>>>>> I'm sure there are more but those come to mind right now.
>>>>>
>>>>> gloria p
>>>>
>>>> Witloof! Witloof!
>>>> Lynn in Fargo
>>>
>>> That is what we call "endive" here.. Witloof in Belgium, Witlof in
>>> Holland.
>>> Very good in a salad, or a gratin rolled in ham.. onder bechamel, or
>>> mornay. And a sniff nutmeg..
>>>
>>> --
>>> Groet, salut, Wim.
>>
>> Witloof is on my menu for to-night. It will be a salad with hard boiled
>> eggs. Yumm!
>> Elly
>
> I use to add some diced apple to my witloof salad. and/or cucumber. And a
> litte bit of molasses.
>
> --
> Groet, salut, Wim.

Using apples sounds very good, I will try that. Thanks.
About the molasses, do you mean appelstroop?
Elly